Everything You Need To Know To Find The Best Grinding Mortar Pump

The alarm on your grinder pump station will sound when the wastewater in the tank reaches a certain level ("alarm level").

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An alarm may occur if a large amount of water goes into the tank and rises above the pump's alarm level, such as emptying a large whirlpool bathtub. After the pump "catches up," the alarm turns off by itself and does not turn on again. We call this a "nuisance alarm." Frequent nuisance alarms during normal water usage (showers, washing machine, etc) may indicate that the pump is having trouble "keeping up" with pumping and needs service.

A nuisance alarm may also occur after a power outage: wastewater may be above the pump&#;s alarm level and the pump needs a few minutes to pump down the tank to a normal level. If the alarm doesn't turn off, call for service.

An alarm will occur if the pump has stopped working and wastewater in the tank rises above the pump's alarm level. Discontinue water use to avoid causing a backup or overflow. Never silence the alarm and continue using water if your pump is not working; you will cause a backup or overflow and possibly damage the pump.

For every high-tech kitchen gadget that bursts onto the scene, promising to solve your culinary problems with six settings, a digital screen, and modernist design, there's a beloved old-school equivalent with the very same goal&#;just without the bells and whistles. Depending on who you ask, newer doesn't always equal better; fervent fans of pour over coffee and hand-cranked ice cream are happy to enumerate the ways that analog equipment is the better choice. When the task in question is grinding spices, chefs and home cooks who prefer to work by hand turn to a tool as old as cooking itself: the mortar and pestle.

A mortar and pestle is about as lo-fi as it gets, a literally ancient implement comprised of a sturdy bowl (the mortar) and heavy club (the pestle). Pressing and twisting the pestle against the mortar breaks down spices and other ingredients, turning them into a powder or paste. While the same results can be achieved with a spice grinder, small food processor, or sometimes even a blender, the manual nature and countertop appeal of a mortar and pestle make it a lasting kitchen staple. Slight variations of the tool are used all over the world, in a myriad of sizes and materials, to create Italian pesto, Thai curry paste, and Egyptian dukkah. Finding the right style for you is a matter of taste and intended use, but we asked a few chefs about their favorites.

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For Chitra Agrawal, founder of the condiment company Brooklyn Delhi, mortars and pestles have become something of a collector's item: she has three, and each serves a specific purpose. "The first is a brass old-school Indian one from my mom," she says, "I use it when I want roughly crushed spices, not a fine powder." For a quick mid-recipe grind, where a coarse texture makes sense, it's the best tool for the job: easy to grab, use, and clean. "The one from my grandmother is smooth ceramic on the outside but rough stone on the inside, and the tip of the pestle is the same stone. The texture makes it good for pastes, like the garlic, ginger, and chile mixes common in Indian recipes."

Beyond the hand-me-downs, Agrawal uses a larger marble mortar and pestle for recipes that need emulsifying, like pesto. "We eat a lot of pesto at my house," she says, "and the marble one pastes the garlic and basil really nicely. The large bowl helps, too, so I can make a big quantity at one time. It probably wouldn't work as well for my ginger, and I like the brass one for roughly pounded spices, so it's important that I have all three!"

Scott Tacinelli and Angie Rito, the husband and wife team behind Don Angie in NYC's West Village, also prefer stone mortars and pestles for grinding dry spices in their Italian-American kitchen. "We use ours specifically for Sicilian saffron; it's the optimal tool for breaking up the tiny threads to release their flavor and color." Their favorite model holds two cups and is 4.5 inches in diameter&#;just the right size for processing small amounts of spices at a time, to keep them fresh.

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